Sautéed escarole with boneless corn muffin fried chicken thighs!!
Chicken second courses

Ingredients: For the Escarole: 2 heads of fresh escarole – cleaned and ripped 8 cloves of garlic – crushed & chopped ½ cup of marinated red peppers – sliced – plus 3 tablespoons of marinade 1 – 6 oz. can of black olives – drained & chopped 1 red onion – sliced Grated Romano cheese...Read More
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